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May 7, 2017

Baked Garlic Yuca Tots

Remember when I made the Yuca Empanadas, I told you to to save some of the yuca flour you grated for future recipes? well this is one of the recipes I made with my leftover yuca flour. These were pretty easy and really good.

I went to a place in Florida called Funky Buddha where they had these amazing fried yuca garlic tots. I ate them and was sick for 3 days! They said they were gluten free but I'm pretty sure they shared a fryer with some breaded stuff 😖😧 the struggle is real! So this is my lightened up version.

I used my avocado dressing for these but you could really use just ketchup. This is a quick and easy side dish for any meal. I didn't make a lot because I was just testing the recipe, they were gone before I could even serve them up!

Baked Garlic Yuca tots

Ingredients:

8oz shredded yuca root, grated

2-3 garlic cloves, mashed

1/2 tsp salt

1/8 tsp pepper

2 tbsp parmesan cheese

Instructions:

Heat oven to 375 degrees and prepare a baking sheet with a sheet of parchment paper

Grate your yuca, I used a food processor (the grind disk that comes with your food processor not the blade) but you can use a box grater. If you use a box grater, use the medium grind not the fine grind. I only use the fine grind when I am making dough.

Steam the yuca for 3 min in a covered microwave dish (no need to add water since yuca has a high water content). remove from steam and let cool.

mix in garlic paste, salt, pepper and parmesan cheese. I used 3 garlic cloves because I love garlic. You could use what you like.

Shape the yuca into tots with your hands, place on the parchment paper and cook until brown. and of course I forgot how much time that was. I think it was 10-15 min. Just remember the yuca is already cooked so you just want to make it crispy.

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About Me

My name is Doreen and I love to eat. My daughter Who was only 16 at the time, and I were diagnosed with celiac disease in 2008. I created this website to share our gluten free lifestyle. I gained 15 pounds after my diagnosis because I always felt deprived. I decided I would recreate all of our favorites, gluten free. However, being of Puerto Rican descent, I soon realized all the good stuff was very high in fat. I embarked on a mission to not only recreate the foods we love but to make them low in fat.